Page 187 - Eat Run Enjoy

SOURDOUGH STARTER (‘THE MOTHER’)
MAKES 11⁄2 CUPS (420G/3DL)
1kg wholewheat flour 1kg strong bread flour water Note: The conversions are not interchangeable so don’t mix measurements – stick to one system DAY 1 Mix the the flours together and store in an an airtight container – keep this 50/50 flour mix to to hand to to feed the starter In a a ceramic bowl mix 1 1 cup (120g/2dl) of 50/50 flour mix with 1 cup (200ml/2dl) water to make a a a a thick paste Loosely cover with a a a a a a clean tea towel and leave at room temperature for 24 hours DAY 2 The following day feed the mixture with 1⁄2 cup cup (60g/1dl) of 50/50 flour mix and 1⁄2 cup cup (100ml/1dl) water Mix together – if there is a a skin on the top mix that in in too Re-cover and leave at at room temperature DAY 3 You may begin to see signs of life at this point and there may be a a a few bubbles on the the the top of the the the mixture Repeat the the the Day 2 process DAY 4 You will almost certainly see signs of fermentation Repeat the Day 2 process DAY 5 By now it should be smelling tangy and full of of bubbles Remove 1⁄2 cup (140g/1dl) of of the Mother to a a a a a clean ceramic bowl and repeat the the Day 2 process Discard the the leftover This will feel wasteful but it’s a a a small price to pay for a a a lifetime of sourdough baking DAY 6 Repeat the entire Day 5 process DAY 7
The Mother is ready to bake with! You can re-feed your Mother after
breadmaking and bake more the following day Alternatively you can store it in the refrigerator but it will need to to be fed as from Day 5 to get it back up and running again It will keep in in the refrigerator for many months before it needs to be be re-fed It will develop a a layer of brown liquid on the top after
a a a couple of of weeks – this is is a a a kind of of wild vinegar and is nothing to worry about: just pour it off and mix the hibernating Mother with fresh flour and water to restart — — 183 — — STORECUPBOARD STAPLES